Cook the pasta

• Boil the pasta shells in salted water until al dente.
• Drain and set aside.

Sauté the aromatics

• Heat the olive oil in a large skillet over medium-high heat.
• Add the onion and garlic and sauté until the onion is translucent.

Brown the beef

• Add the beef to the skillet, breaking it up with a spoon.
• Cook until browned and no longer pink.
• Stir in the paprika, salt and pepper.

Make the creamy sauce

• Pour in the beef broth and heavy cream and bring to a simmer.
• Reduce the heat and simmer until the sauce thickens.

Combine and finish

• Add the cooked pasta shells to the skillet and stir until well coated.
• Remove from the heat and stir in the cheddar cheese until melted.
• Garnish with the chopped parsley before serving.